Online Personal Trainer Lunch Recipes - Chilli Chicken Soup

Serves: 4

Shopping & Ingredients List:

300g Skinless Chicken Breast*

1.5 ltr Chicken Stock*

1 large Onion, finely diced

1 Red Chilli, finely diced

1 large Carrot, finely diced

500g Celeriac, in chunks

500g Frozen Sweetcorn

2cm Root Ginger, grated

Salt & Pepper to taste

1 tsp Chilli Oil

4 tbsp Fresh Dill, chopped

*for Halal & Kosher source meat appropriately

*use gluten free if required

Method

1. Place the chicken in a large saucepan with the stock, bring to a boil & simmer for 20 minutes.

2. Remove the chicken & set aside. Now add the onion, celeriac, carrot, sweetcorn & ginger to the stock. Bring back to a boil, cover & simmer for 30 minutes, meanwhile shred the chicken.

3. Transfer the chicken & most of the vegetables & stock to a blender & blend smooth. Return to the pan & heat through. Season with a few drops of chilli oil, salt & pepper to own taste & sprinkle over some freshly chopped dill before serving.

Macro info per serving

Protein
23.2g

Carbs
46.5g

Fat
6.5g

Energy
338Kcal